Iceland study reveals 20% of preschoolers eat fewer than ten types of food. This limited diet puts them at higher risk of nutritional deficiencies, according to groundbreaking national research. PhD candidate Berglind Lilja Guðmundsdóttir is developing the first Icelandic methods to reduce food neophobia, or picky eating, in young children.
"A food type is just, for example, a hot dog—that's one food type. Some type of vegetable, it could be that children only eat cucumber, that's one food type. So we are talking about ten food types, fewer than ten food types," Berglind explains. Her work, conducted in partnership with four preschools in the Reykjavík capital region and rural areas, introduces a novel approach: flavor training.
A National Pattern with Nutritional Risks
This research identifies a clear public health pattern emerging in Icelandic early childhood. Consuming such a narrow range of foods can lead to insufficient intake of essential vitamins, minerals, and fiber. For a nation with a historically strong fishing and farming culture, the shift towards limited palates in the youngest generation presents a paradox. The study does not specify if the issue is more prevalent in urban districts like Breiðholt or Kópavogur versus rural fishing communities, but it includes schools from both settings.
Berglind's work moves beyond simple observation. "Flavor training, in broad terms, is about training children to experience food with all their senses," she says. "We are not just tasting the food, we are looking at it, touching it, smelling it, listening to it." This sensory-based method aims to build curiosity and reduce fear of new foods, a common driver of picky eating.
The Sensory Solution: Flavor Training in Practice
The implemented program is a structured yet playful intervention. Children are guided to interact with new foods without the immediate pressure to eat them. They might describe the color and shape of a bell pepper, feel its crunchy texture, and listen to the sound it makes when broken. This gradual, multi-sensory exposure helps demystify unfamiliar items. The goal is to build positive associations, making children more willing to try a bite during a subsequent session.
Experts in child development see this as a critical shift. Traditional methods that pressure children to "clean their plates" often backfire, creating negative meal-time dynamics. The Icelandic approach aligns with modern pediatric nutrition advice, focusing on repeated, low-stress exposure. It also taps into Iceland's broader cultural comfort with experiential learning, a hallmark of the country's education system.
Political and Institutional Response
The findings land as the Althingi debates broader public health and education funding. Several parliamentarians from across the political spectrum have highlighted early childhood nutrition as a foundation for long-term health and learning outcomes. "Investing in healthy habits early is investing in our future societal resilience," said one Center Party MP on the welfare committee. The research provides data that could inform national guidelines for preschool curricula and staff training.
Currently, Icelandic preschools have significant autonomy in their daily operations. A nationwide rollout of sensory-based food education would require buy-in from municipalities, which operate most preschools, and private institutions. Proponents argue the potential reduction in future healthcare costs and improved child development justify the investment. Critics question state overreach into family eating habits.
A Nordic Perspective on a Common Challenge
While the study is Iceland's first of its kind, the issue of child picky eating is not unique to the island. Neighboring Nordic countries have documented similar trends, often linked to the increased availability of processed, uniform-tasting foods. However, solutions vary. Denmark has emphasized parental guidance programs, while Sweden has integrated food education into its "forest school" outdoor pedagogy model.
Iceland's contribution with its formal study of sensory flavor training adds a new, evidence-based tool to the regional toolbox. The small, cohesive nature of Icelandic society could allow for a rapid pilot-to-policy pathway if results prove positive. The research also examines whether Iceland's distinct food culture—rooted in dairy, lamb, fish, and now greenhouse-grown produce—faces specific vulnerabilities from narrowing childhood diets.
The Road Ahead for Healthier Generations
Berglind Lilja Guðmundsdóttir's ongoing research will track the effectiveness of the flavor training over time. Key metrics include not just the number of foods children are willing to eat, but measurable improvements in nutritional biomarkers. The next phase may involve scaling the program and training preschool teachers to become sensory food guides.
The implications extend beyond nutrition. A child's relationship with food is deeply connected to social development, family dynamics, and cultural identity. In a country where communal gatherings often revolve around food, from Þorrablót feasts to summer lamb roasts, being excluded by an extremely limited diet carries a social cost.
Iceland's proactive approach to mapping and addressing this hidden challenge reflects a society intensely focused on the wellbeing of its children. The success of the flavor training experiment could offer a model for other nations grappling with the same modern dilemma: how to cultivate diverse, healthy eaters in a world of culinary simplification. The health of the next generation may depend on learning to use all their senses at the dinner table.